Here's one that I found at
www.allrecipes.com:
INGREDIENTS:
1 pound beef brisket, chopped
2 eggs
3 slices white bread
1/2 cup grated Romano cheese
1 pinch dried parsley
salt and pepper to taste
3 tablespoons olive oil
4 onion, chopped
6 cloves garlic, chopped
12 (3.5 ounce) links sweet
Italian sausage
1 1/2 pounds cubed beef
brisket
1/2 pound pork neck bones
4 (6 ounce) cans tomato paste
3 (28 ounce) cans crushed
tomatoes
1/2 cup red wine
4 bay leaves
1/4 teaspoon ground cinnamon
1/4 teaspoon dried parsley
1 teaspoon dried basil
salt and pepper to taste
3 (16 ounce) packages dry
pasta
DIRECTIONS:
1. To make the meatballs, combine chopped meat, eggs, bread, Romano cheese, parsley and salt and pepper to taste in a medium bowl. Form golf ball-sized meatballs; place into freezer to firm up.
2. To make sauce, heat olive oil in a large pot on medium heat. Saute onion, garlic and fry links of sausage.
3. Meanwhile, in a large skillet over medium heat, brown beef chunks and pork neck bones; reserve.
4. When onions and garlic are done, turn heat down to low. Add tomato paste; stir and simmer for 10 minutes. Add the browned beef and pork, crushed tomatoes, wine, bay leaves, cinnamon, parsley, basil and salt and pepper to taste; stir.
5. In a large skillet over medium heat, brown meatballs; reserve.
6. Simmer sauce over low heat for 3 to 4 hours, add meatballs and simmer for 1 hour. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cover pasta with sauce and meatballs, serve.
This is supposed to be from Italy. But if you don't like the sound of it, give allrecipes.com a try. I love that sight!
Kathy
This recipe makes 48 small meatballs(think cocktail size).